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Hi!

post #1 of 3
Thread Starter 

Hey Guys!

 

Figured I'd give a little introduction before jumping into the rest of the forums. I'm not exactly a professional cook by any means, but I started cooking a few years ago back in college just around the house and I fell in love with it! I hope one day to maybe open a place of my own. I look forward to learning as much as I can while I'm here and maybe trade a few tips!:chef: 

post #2 of 3

Welcome to Chef Talk, TxAshley!

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #3 of 3

Welcome Ashley we are glad to have you. You will find many helpful people here in the community. Such as @Phaedrus. If you have any knife questions then he is the one to talk to.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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